Butter Of The Gods Recipe
Butter of the Gods is a steak-topper that is so good that you’ll never want to eat your smoked steaks with anything else ever again.
Equipment
- 1 Large plate
- 1 Large bowl
- 1 Small bowl
- 1 Food processor
- 1 Dessert spoon
- 1 Cheese grater
- 1 Parchment paper
- 1 Plastic wrap/plastic sheet
Ingredients
- 4 Large Eggs
- 2 cups Salt (1 3/4 for the egg yolk cure mixture, 1/4 for the marrow brine)
- 1 1/4 cups Sugar
- 1 lb Marrow Bones
- 1 cup Water
- 8 tbsp Butter
- 1 tsp Parsley
- 2 tsp Chopped Shallots
- 1 tsp Anchovie Paste
Instructions
- On day 1, prepare salt & sugar mixture on a plate with spoon-sized indents to fit egg yolks.
- Separate egg yolks from egg whites and place each yolk into an indent.
- Carefully cover with the mixture so each yolk is surrounded.
- Refrigerate salt & egg mixture for 5 days.
- On day 4, place bone marrow in a brine solution and refrigerate for 3 days.
- On day 5, remove egg yolks from salt mixture and rinse with water.
- Place egg yolks on parchment paper and cook on a low temperature for 2 hours then allow to cool.
- Once cooled, use a grater to shave the cured egg yolk.
- Remove bone marrow from the brine solution and broil in the oven for 10 minutes then allow to cool.
- Carefully scoop the center of the bone marrow out using a spoon and set aside in a covered bowl.
- Place all of the ingredients in a food processor & blend until smooth.
- Spread plastic sheet onto counter and spoon the mixture into the center.
- Fold the plastic around the mixture to form a tight tube-shaped package.
- Allow mixture to rest in plastic packaging for 2 hours in the refrigerator.
- Remove plastic from butter tube and cut into 1/2 inch-thick slices.
- Use right away or wrap individual slices in plastic wrap for freezing.